Three eggs with green pepper, ham and cheddar

Two eggs cooked to order; your choice of sausage, bacon, or ham and a side of biscuits & gravy and toast

Available everyday $8.25 and up

Served with toast

Full order $6.25 | Half order $4.95

Short $4.95 | Tall $6.25

Potatoes, onions, green peppers cooked together with smoked sausage topped with egg and toast

Two eggs scrambled, broiled with cheddar cheese on flour tortilla chips with picante sauce on top

Served with brown sugar and raisins on top
Bowl $3.95 | Cup $3.25

Coffee, Hot Tea, Herbal Teas, Milk, Orange Juice, Tomato Juice, V-8 Juice, Grapefruit Juice

Tender chunks of braised Angus chuck roast, grilled onions and melted Swiss cheese layered on a toasted French roll. A cool and creamy house made horseradish sauce adds just the right touch.

Always made here from fresh ingredients.
Cup $4.50 - Bowl $5.50

Made with lots of Spanish onions sautéed slowly in butter. Steeped in chicken consommé. Topped with a slice of whole wheat bread and cheeses browned under the broiler.
Cup $5.50 - Bowl $6.50

Steak trimmings are cooked in a rich brown sauce flavored with mushrooms, onions and bell peppers. Topped with a dollop of sour cream.
Cup $5.50 - Bowl $6.50

Thick, hearty and flavorful. Served on rice. Topped with a dollop of picante sauce.
Cup $4.50 - Bowl $5.50

Lots of fresh spinach with parmesan, bacon, sliced egg, red onions, mushrooms and croutons. Given our house dressing. Depending upon the availability of good fresh spinach.

A toss of mesclun with other greens, meat, cheese, and other garnishes.
Small $7.25

Chicken breast is combined with apples, celery, chutney, mayonnaise, seasoned with curry.

Fresh avocado, tomato, alfalfa sprouts and mushrooms are placed on whole wheat bread with mayonnaise, covered with cheddar cheese melted under the broiler. Subject to availability of ripe avocados.  
Small 7.50 - Large 9.95

Sliced breast of turkey on whole wheat toast with lettuce, bacon, tomato, topped with mozzarella melted under broiler.
Small 7.50 - Large 9.95

Corned beef layered with fresh sauerkraut and imported aged Emmenthal cheese. Grilled on our onion-dill bread. Choice of fresh vegetables or steak fries.

Quarter pound of smoked Polish sausage on our bakery bun, garnished with green pepper, onion, tomato. Choice of vegetables or steak fries.

All meat with light breading served on our own bakery bun. Choice of vegetables or steak fries.

Tuna salad, tomato, mushrooms, alfalfa sprouts on toasted whole wheat bread, covered with cheese melted under the broiler.

Small 7.50 - Large 9.95

One third pound lean ground beef with cheese, garnished with lettuce, tomato and onion. Choice of fresh vegetables or steak fries.

American cheese on whole wheat, onion dill, or white bread. Choice of fresh vegetables or steak fries.

An eight ounce Certified Angus sirloin steak marinated and grilled with mushrooms and onions is placed on top of a buttered and grilled slab of our own Cabin White bread. Choice of vegetables or steak fries.

Beef long simmered until tender. Served with its own juices and braised vegetables.

Rich tomato sauce loaded with Italian sausage and simmered with herbs to mellow flavors. Served with garlic bread.

Lasagna noodle layered with cream cheese, marinara, spinach and mozzarella. Served with vegetables. All vegetarian.

Good things in crust filled with a creamy custard. An old friend made right!

Sliced chicken breast stir-fried with snow peas, oranges and almonds. A savory sauce of soy, orange juice and tomato lends snap! Served w/vegetables.

Two slices of beef liver lightly dredged. Sauteed in butter with lots of onions and liberal splashes of red wine. Served with vegetables. For those of you who never get this dish at home!

Breaded chicken breast fried then topped with our own picante sauce, melted cheese and a dollop of sour cream. Served with vegetables.

Center cut, 12 ounce Certified Angus Beef rubbed with black pepper and olive oil and pan seared to order.

Rich, creamy filling in a crumb crust.

Bread cooked in creamy custard with nutmeg and happy raisins.

A delicious coffee and chocolate flavored filling in a special crust.

A creamy peanut butter filling in a baked sandwich cookie crust with a layer of fine chocolate on top.

Vanilla layered with chocolate syrup and topped with real whipped cream, chopped nuts and a maraschino cherry.

Our own Thomas Spurlock bones out and cubes shoulder of lamb. The lamb is browned in olive oil. Onions are wilted with the lamb. The meat is seasoned with curry and braised to tenderness in stock, blessed with Greek yogurt and turned out on rice with a garnish of cilantro.

The Berkshire line of pork is mentioned in English breeding records kept a few hundred years ago. Berkshire pork belies the term “white meat” due to its superior marbling and darker color. The chop is pan roasted in cast iron with a bit of salt and pepper, then waddles out to graze on Brussels sprouts and smoked Gouda spoon bread. A mustard cream sauce lends its vibrant touch to the flavors. 

Chef Eric creates an isle of risotto and tops it with a duck leg done by the traditional French confit method. A duck breast seared to fineness sings in harmony with the duck leg. A cranberry compote surrounds the island. 

The Cajun "holy trinity" of onions, celery, and bell peppers stewed in chicken stock with andouille, ham and rice. Warmly seasoned in the Cajun manner. Garnished with chopped green onions.
With chicken: 18.95

With six shrimp: 19.95

Garlic is sweated in olive oil until fragrant. Lots of chopped fennel follows suit until wilted. Whole tomatoes are broken and added then reduced with the addition of fresh thyme at the very end. A fillet of fish is broiled and tops the tomato-fennel reduction. A tapenade vinaigrette garnishes the fish. A pair of shrimp escort the fish. 

Chef spent time in Charleston where he became inspired by this southern classic. Shrimp are sautéed with house made Italian sausage. Pan is deglazed with a stock. Tasso (a spicy Cajun ham) gravy is stirred in. Contents are poured out on stone-ground organis pimiento yellow grits and garnished with green onion. Perfect winter food. 

Chef Eric Cole has seared and braised whole rabbit in stock with white wine and aromatic vegetables. When tender, he has removed and reserved the meat. He reduces the braising liquid to make a fragrant sauce, adds mushrooms, peas and carrots. The rabbit is returned to the sauce, coated and tossed with pappardelle. Garnished with Parmesan cheese. 

The beef is a tender cut from the chuck seasoned with salt, pepper and olive oil and seared in cast iron and finished under the broiler. Chef lines the plate with a parsnip purée and places roasted winter vegetables on top — carrots, fingerlings, celeriac and Brussels sprouts. The meat is sliced into medallions and crowns the dish. Chimichurri sauce finishes the dish.  

We have one of 250 cases made of this carefully crafted wine

Old vines--organic==with a touch of petite sirah

This is a simple recipe of diced sirloin is simmered with onions and tomatoes in beef stock and seasoned without compromise. STOP! DO NOT ORDER THIS IF YOU DON'T LIKE YOUR CHILI HOT!! THIS IS HOT!!! THIS IS TOO HOT TO EAT!!!!
Bowl 6.95     Cup 5.95

With Grilled Cheese add 2.25

The fish is rubbed with spices, broiled and glazed with a lemon, mustard, olive oil, and maple syrup vinaigrette.

If you crave chocolate, this should do the trick.

A creamy peanut butter filling in a baked sandwich cookie crust with a layer of fine chocolate on top.

About four ounces

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